Ruby in color with blacks swirls, mostly opaque and bright.  The nose is very deep.  Spices, black cherries and slight cough drop notes.  On the palate, lots of black cherry fruit and firm tannins.  Good balance.  Nice finish.  This needs a few more years to develop and come together and should drink well for another ten to fifteen after that.  Lots of upside on cellaring this.  It will work well with heavier meat based dishes such as Pappardelle al cinghiale (Pasta with wild Boar).  

Ruby in color, mostly opaque and bright.  The nose is dusty with some cherries.  Some wet tea leaves come out with air.  On the palate, cherries and black cherries over some damp forest floor.  Good balance.  More "traditional" in style.  This should improve with some short terms ageing.  Drink over the next ten to twelve years.  This would work well with chicken liver pâté (or is that chopped liver).  

Ruby in color with dark swirls.  Mostly opaque and bright.  The nose is dusty with light cherries and some spice.  On the palate, nice cherry fruit.  A bit hollow on the mid-palate but finishes strong.  This is drinking well but will undoubtedly improve a bit with cellaring.  Drink over the next ten years.  It will work well with one of those delcious Tuscan soups such as Acquacotta.

Always a favorite.  Ruby/brown in color, mostly clear and bright.  The nose is very tight and even with a couple hours of air, it remained so.  Some forest floor and hint of cherries and spice.  Much more open on the palate.  Big textural wine.  Lots of cherries and black cherries.  Some underlying tea.  Good acidity.  Moderate finish.  Stylistically, this is what I think of when I think of Brunello.  It might still improve so holding for a couple years is a good idea and drink over the next seven to ten after that.  This would work well with pasta such as potato tortelli.